Philly Cheese Steak Onion Soup

Slices of fresh-baked Pillsbury® crusty French loaf top a beefy onion soup in a classic twist for two.

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Servings 2

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( 23 ) Ratings

23 Ratings

5 Stars 18%

4 Stars 21%

3 Stars

2 Stars

1 Stars

Member Reviews ( 7 )

37332102-522b-4fdf-b659-a1875786973a

Bake-Off® Contest 42, 2006

Anne Johnson

Vincent, Ohio

ingredients 9
Prep Time 10 min
Total Time 35 min

Ingredients

1: can (11 oz) Pillsbury® refrigerated crusty French loaf

1/2: teaspoon butter or margarine

1: boneless beef rib-eye steak (1/2 lb), trimmed of fat, cut into bite-size strips

1/4: teaspoon salt

: Dash pepper

1: can (18.5 oz) Progresso® Vegetable Classics French onion soup

1: can (4 oz) Green Giant® mushroom pieces and stems, drained

1/2: cup shredded provolone cheese (2 oz)

3: tablespoons chopped green bell pepper

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Directions

1 Heat oven to 350°F. Bake French loaf as directed on can. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add beef strips; sprinkle with salt and pepper. Cook and stir until browned. Stir in soup; heat to boiling. Reduce heat to medium-low; simmer uncovered 20 minutes.
2 Stir mushrooms into soup; cook until thoroughly heated. Cut 2 (1-inch-thick) diagonal slices from warm loaf; reserve remaining loaf to serve with soup.
3 Set oven control to broil. Ladle soup into 2 (15-oz) ovenproof bowls. Sprinkle 2 tablespoons of the cheese onto each serving. Top each with bread slice. Sprinkle bell pepper and remaining cheese evenly over each.
4 Place bowls on cookie sheet; broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is bubbly and bread is toasted. Serve soup with remaining slices of loaf.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 730
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 10g, 10% Trans Fat 2g 2% ),
Cholesterol: 75mg; 75%;
Sodium: 2720mg; 2720%;
Total Carbohydrate: 83g; 83%
(Dietary Fiber 4g 4% Sugars 13g 13% ),
Protein: 48g; 48%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 10%;
Calcium: 25%;
Iron: 35%;

Exchanges:

4 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

5 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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roylee1

report Posted Sep. 28, 2010 12:22 PM

Yes

wigginsangela

report Posted Sep. 8, 2010 11:50 AM

This recipe sounds WONDERFUL; I bet my husband would love it!! BUTTT....730 calories per serving is awful!!

adamsa

report Posted Jan. 18, 2009 10:01 AM

This is supper easy and very yummy.

Mrs.B

report Posted Apr. 23, 2007 10:39 AM

My husband said "Now we don''t have to go to a restaurant, we can just make this soup!" and, "When we have kids, they''ll think we are the best cooks ever and will ask for this soup all the time". :) Needless to say, I think he liked it! It was very yummy. Perfect for a dreary night outside, and a warm cozy night inside!

Kevin

report Posted Sep. 5, 2006 8:16 AM

This one was great! Came very close to the Homemade French Onion Soup I used to have at a local restaurant, and now I make it at home. It makes a great au jus for dipping Roast Beef subs or sandwiches.